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Boer Mountain Coffee House

353 Highway 16 West, Burns Lake, V0J 1E0 · Restaurant

4 inspections

  1. Routine Inspection

    1 infraction

    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) A resuable napkin was observed to be used for drying hands after accessing the hand wash station in the front counter. (Public Health Significance) - Resuable napkins may contaminate washed hands after repeated use, hence single-use towels are a preferred method of drying hands after hand washing.
      • Corrective Action: Operator was able to place a roll of single-use paper towels next to the hand washing station at the front counter.
  2. Follow-Up Inspection

    1 infraction

    • 104 - Repeat Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Operator was not able to present the permit to operate.
      • Corrective Action: Operator to obtain a copy of the operating permit and have the valid decal posted on the permit.
  3. Routine Inspection

    7 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Operator was not able to present the permit to operate.
      • Corrective Action: Operator to obtain a copy of the operating permit and have the valid decal posted on the permit.
    • 206 - Critical Repeat Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Potentially hazardous hot foods (tomato soup) stored at below 60°C. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Operator to ensure potentially hazardous foods should be stored between 4°C or above 60°C.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items in the walk-in cooler were stored on the ground (Public Health significance) - Storage areas should have adequate shelving such that all materials, including food and food items, are maintained at a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets. Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Ensure all food items are placed on racks and shelves which are at least 15 cm (6 in.) off the ground to prevent contamination of food as well as to allow for cleaning.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Observed equipment such as meat slicer and can opener were not cleaned and sanitized properly after the last use and it contained the meat residuals and food debris attached to it under the hard to clean surfaces. The meat residuals left on the slicer are exposed to room temperature which may lead to growth of pathogens and toxin formation and may cross contaminate the other food products when the slicer is reused.
      • Corrective Action: The operator was told to dissemble the meat slicer and clean and sanitize the equipment as per the manufacturer’s guidelines. Operator to resubmit their sanitation plan for review.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Gap was observed in the screen door and the other door at the back opening into the food premises. Public Health Significance - Gaps in the doors can act as entry points for the pests which can further lead to spread of foodborne diseases.
      • Corrective Action: Operator to have the screen door repaired to have all the gaps sealed in order prevent the entry of pests into the food premises.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: No separate handwashing sink avaialble within the food premises. Staff mentioned that the sink in the washroom as well as the dishwashing sink are used for washing hands. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: No staff with food safety training was available on site at the food establishment during operation.
      • Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times.
  4. Routine Inspection

    3 infractions

    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Egg frittatta stored in hot holding unit held at 45 °C for 5 hours. Public Health Significance - all potentially hazardous foods stored in a hot holding unit must be held at or above 60° C to keep food out of the danger zone to prevent the growth of micro-organisms that can cause foodborne illness.
      • Corrective Action: Increase and maintain the temperature of the hot holding unit to 60 °C or greater. Corrected during inspection - Discard of the egg frittatta.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Electric slicer not cleaned and sanitized at the time of inspection. Public Health Significance - Electric slicers must be cleaned and sanitized at least every four hours to prevent contamination of food with pathogens.
      • Corrective Action: Dissasemble and clean electric slicer as per manufacture's instructions with a disinfection agent (e.g., 200 ppm bleach solution, 100-200 ppm QUATS) in between uses.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No sanitizer solution detected in sanitizer containers or spray bottles. Public Health Significance - sanitizing solutions must be used at an appropriate concentration to remove bacteria on food contact surfaces to prevent contamination.
      • Corrective Action: A sanitizing solution of 200 ppm bleach was created in a spray bottle. The concentration was verified during inspection.